Boards
End-grain chopping boards, handmade in Perth
End-grain chopping boards are built with the timber fibres standing upright, so your knife slips between them instead of cutting across. That keeps edges sharper for longer and hides cut marks. We make them in Perth from Western Australian offcuts and finish them with food-safe oil.
Why are end-grain boards kinder to knives?
In an end-grain board, the ends of the fibres face up, like the bristles of a brush. A knife edge parts them and the fibres close again. On an edge-grain board the blade cuts across the fibres, which wears the edge faster. For a full comparison, read end-grain versus edge-grain chopping boards.
What do our chopping blocks look like?
Some are a single dark timber with a juice groove. Others join several timbers into a chequered pattern. A few are bright and colourful. Finished blocks hang on the stall wall, so you can see how the pattern changes from one to the next.
Why does an end-grain board take longer to make?
Each one is built from many small blocks, cut, turned on end and glued up, then flattened and sanded. That is why every block on the wall has its own pattern. Come and see them at the market.
Questions people ask
Do end-grain boards need more oil?
Yes. The open fibres soak up oil quickly, so oil a new end-grain board more often in its first few months. The care guide has the steps.
Can I add a juice groove?
Yes. Some of our boards have a groove cut around the edge to catch juices. Ask for one when you order.
Can I use an end-grain board for raw meat?
Yes, if you wash it well afterwards and let it dry fully. Our guide on whether wooden chopping boards are hygienic covers it in detail.
Want a chopping block in a set size?
We can make blocks to size, with or without a juice groove, and in one or several timbers.
Ask Frank